Learn How to Layer
Minnick might use up to five cheeses to round out a perfect pie
1. Ricotta Salata
This pressed, salted, aged sheep’smilk cheese has a sharp, salty flavor. Shave it onto non-tomato pies with a fontina or Toma base.
2. Pecorino Fiore Sardo
Grated cheese goes onto almost all of Minnick’s pies. This smoky, hard cheese from Sardinia has a slightly stronger flavor than Parm.
In place of mozzarella, Minnick melts handfuls of this stinkier cow’s-milk cheese onto white pies as a dough-blanketing base.
This historic Swedish cheese is a richer option for complementing a base cheese. “It has an agedcheddar-with-crystals quality.”
On tomato pies, where the sauce adds sweetness and moisture, provolones are good, non-weepy choices for a base cheese.
Once the mozzarella has been layered on, a sharper, crumbly cheese like feta adds complexity. It’s especially good on red pies.
Minnick mixes delicate toppings like kale with olive oil, salt, and Parmigiano; it protects them from scorching and drying out.
“Walser Toma is a sweeter, mostly neutral cheese with good acidity,” Minnick says. Use it as a base with a yogurt or pesto sauce.
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